This year, I decided to make all my kids’ lunches for school. After being appalled by the choices offered to Seth last year, I decided it was better to give my kids a homemade peanut butter and jelly sandwich than to spend money on the endless junk food offered by the school.
In all fairness, the menus at Seth and Lael’s school are fairly conventional: pizza and burgers with vegetables or fruit. But I worried that the ingredients within those foods contained high fructose corn syrup, refined flours, low-quality cheese and low-quality meat.
Still, you probably wonder every day if it’s worth rushing around each morning to make lunch for the kids. Or perhaps you wonder if it’s worth making the leap.
Well, wonder no longer: Ed Bruske, who writes for Grist, spent a week at his daughter’s Washington, D.C., school discovering how lunches are prepared. The meals at this school are called “fresh cooked.” In other words, the food is made somewhere else and then warmed up at the school.
So far, only four installments have been posted, but they are a very compelling read:
- Tales from a D.C. school kitchen: What does 'fresh-cooked' really mean?
- Tales from a D.C. school kitchen: How foods that don't occur in nature end up on your kid's plate
- Tales from a D.C. school kitchen: What kids will do to avoid vegetables
- Tales from a D.C. school kitchen: Hold the fat and please pass the sugar